INGREDIENTS

INSTRUCTIONS

ROSE WATER: Fill a vessel with red rose petals and cover with water. Keep
water just at the boiling point, but do not boil. After an hour remove the
petals and add more petals. Repeat this until it has the proper strength,
then bottle.
ROSE SYRUP: Take a pint of warm rose water and dissolve 2 pounds of fine
granulated sugar in it. A Turkish recipe recommends adding a few poppy
petals and a tablespoon of lemon juice, but it is not necessary to add
these ingredients. Some purists just like the roses and sugar. Bottle and
keep in refrigerator.
Source: Flower Cookery - by Mary MacNicol * Typed for you by Karen
Mintzias
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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